The Recipe for the Thin & Crispy Vegan Gluten-Free Cookie!

I heard from a few of my blog readers that the link to the Crispy Cookie recipe (aka Florentines) was broken, so I’ve wrote this up to make sure you’d get this must make, easy as can be, irresistible cookie. ENTER The PASCHA CHOCOLATE GIVEAWAY on the previous blog for a chance to win a bag of their allergy safe chocolate chips and a bar of chocolate to make the drizzle (or dip half the cookie) Pascha Chocolate company makes  vegan, allergy-safe, ethical, and delicious chocolate.

Crisp and Chewy Wheat-Free Cookies aka Gluten-free Florentines

This recipe, to be honest, resulted from a mistake in measuring. During a recipe testing session, my assistant Kevin noticed the cookies had spread too much—they looked terrible. To our amazement, less than five minutes out of the oven the cookies set and became ultra-thin, lacy, chewy-crisp sensations. Sometimes you get lucky, and we were lucky that morning.

Note: Warming rice syrup makes it easier to pour and measure. Simply place a jar of rice syrup in a saucepan of warm water. Stir a few times until it is liquefied.

Makes about 3 dozen 3-inch cookies

• 1⁄4 cup oats, toasted and cooled (Use certified gluten-free if desired)
• 1⁄4 cup whole almonds, toasted and cooled
• 1⁄4 cup brown rice flour
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon baking powder
• 1⁄8 teaspoon nutmeg
• pinch salt
• 3 tablespoons mild tasting extra virgin olive oil or a neutral vegetable oil
• 1⁄4 cup maple syrup, Grade B or dark amber
• 1⁄4 cup brown rice syrup, warmed until pourable (see note)
• 11⁄2 teaspoons pure vanilla extract
• 1⁄2 teaspoon almond extract (omit if nut allergies are a  consideration)

1. Position a rack in the middle of the oven and another rack above it, and preheat to 325 degrees. Line two baking sheets with parchment paper.
2. Grind the oats in a blender or food processor until fine. Add the almonds and process until the mixture resembles coarse meal. Pour into a medium bowl, and add the rice flour, cinnamon, baking powder, nutmeg, and salt. Stir to distribute the ingredients.
3. Whisk the oil, maple syrup, rice syrup, and vanilla and almond extracts in a small bowl until well blended. Pour into the dry mixture and stir. The batter will resemble soft, chunky peanut butter.
4. Using an ordinary teaspoon (not a measuring spoon) scoop up scant half teaspoons of batter and drop onto the prepared baking sheets, leaving 4 inches between cookies. These cookies spread a lot.
5. Bake for 11 to 12 minutes. Set the baking sheet on a rack and cool completely (this will take 6 to 7 minutes). The cookies will release easily from the paper when they are completely cool. Store the cookies in a tightly closed jar or tin for two days. These cookies freeze well.

To add the Chocolate Drizzle: Chill the cookies. Melt some chocolate and wave some melted chocolate over the cookies. Chill again until the chocolate sets.

Recipe from More Great Good Dairy-Free Desserts Naturally, by Fran Costigan (Book Publishing Company, 2006)

Chocolate Drizzle since Chocolate makes everything better. Inspiration: Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts (Running Press, 2013)